I’m so excited to introduce to you a new monthly series “B’s Recipe Box”, a monthly post where I’ll share some of the recipes that B and I enjoy regularly. I have a cookbook obsession and my Pinterest account is littered with boards full of recipes but one of my favorite things about cooking is that recipes can be tweaked as much or as little as you want to suit your own tastes. That’s what I’ll be sharing with you here.
The first recipe is pure comfort food. I get so overwhelmed at the start of a new year between work, organizing after the holidays, wanting a fresh slate, planning for the year to come. My brain goes in a million directions. On top of that, B has already been traveling for work and with so much still to do around the house, comfort food is what makes me happy.
My big Christmas gift this year was a Ninja Foodie so between pressure cooking, air frying and everything in between I haven’t put this thing away yet. Seriously, I can’t stop talking about this thing.
I found a bunch of recipes online to try in m foodie and one that B and I both loved for it’s yummy simplicity was a Pressure Cooker Hamburger Helper recipe. The downside to this recipe we both agreed was that it came out tasting a bit bland so I was determined to put my own spin on it and infuse some flavor.
What you will need:
- 1 lb hamburger
- 1 small to medium onion, chopped
- 1 can Cheese Soup (I used Campbell’s)
- 1 C water
- 1.5 to 2 C Shredded Cheddar Cheese
- 1 C Sour Cream
- Onion Powder (to taste)
- Garlic Powder (to taste)
- Salt and Pepper
- Option: Salsa, Red Pepper Flakes, Cayenne, or your favorite seasonings
Directions:
I don’t know what other Pressure Cooks like the InstaPot does as far as additional cooking methods but the Foodie has a Saute setting so I add my burger and onions into the pot and cook until the burger is brown and the onions have softened.
While cooking, I also season the burger with salt, pepper, onion and garlic powder. The goal here is to add in flavor everywhere possible for a richer taste in the end.
Once cooked, turn off your cooker and drain the grease.
Once drained, return pot to cooker and add soup and water. I actually use the can for my measuring cup to help rinse out the soup.
If you would love more of a tex-mex flavor, add in some salsa or a bit of cayenne for a touch of heat. A sprinkle of red pepper flakes would also add in a little heat without being too spicey.
Stir to combine.
Once combined, add in your elbow macaroni. Do not stir but instead carefully push all pasta into the liquid mixture until all the pasta is coated.
Place pressure lid onto cooker and set to pressure cook for 3 minutes.
The Foodie takes about 6-7 minutes to pressurize and then the timer starts counting down for three minutes.
Once the time is up, slowly release the pressure valve and allow to fully loose pressure.
For the Foodie this takes less than 2 minutes.
Remove lid and stir. The pasta should be perfectly cooked. Set cook setting to saute again and add in the shredded cheddar cheese and sour cream. Stir to combine and allow to saute until all the cheese is melted and everything is creamy.
Serve immediately. Makes great leftovers too!
I know I’m not a food blogger and honestly I have no interest in doing this all the time. I’m not a professional chef. I’m just here to share some of the things that I love in my life.
Since this is from my recipe box, I’m sharing a free download of a 3 x 5 recipe card ready for you to print out and use. The recipe is one one card and the letter size sheet has three blank ones for you to add your own recipes to.
The second sheet is 4 blank recipe cards on one letter size sheet. I hope you enjoy.
Download blank recipe cards here
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